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Lemon Dill Potato Salad

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Ingredients
  Red potatoes 2 Pound
  Red onion 3⁄4 Cup (12 tbs), chopped
  Sour cream 1⁄2 Cup (8 tbs) (fat free)
  Light mayonnaise 1⁄2 Cup (8 tbs)
  Fresh dill 2 Tablespoon, chopped
  Lemon juice 2 Tablespoon
  Salt 1 Teaspoon
  Cider vinegar 2 Teaspoon
Directions

1. Place potatoes in a Dutch oven, and cover with cold water; bring to a boil. Cook potatoes 30 minutes or until tender; drain and cool. Peel potatoes and cut into 1-inch cubes.
2. Combine potatoes and onion in a large bowl; toss gently. Combine sour cream and next 5 ingredients in a separate bowl. Spoon sour cream mixture over cooled potato mixture; toss gently to coat.

Recipe Summary

Channel: 
VeganLife
Cuisine: 
American
Course: 
Side Dish
Method: 
Boiled
Restriction: 
Vegan, Vegetarian
Ingredient: 
Potato

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4.175
Average: 4.2 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1310 Calories from Fat 468

% Daily Value*

Total Fat 53 g80.9%

Saturated Fat 17.5 g87.4%

Trans Fat 0 g

Cholesterol 59.8 mg19.9%

Sodium 2556.2 mg106.5%

Total Carbohydrates 198 g66.1%

Dietary Fiber 16.8 g67.3%

Sugars 22.6 g

Protein 24 g48.7%

Vitamin A 59.7% Vitamin C 371.6%

Calcium 35.4% Iron 47.9%

*Based on a 2000 Calorie diet

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Lemon Dill Potato Salad Recipe